Cannaruozzoli

Preparation:

Preparation: Prepare the usual dough of flour and eggs, roll out the pastry, cut it into small squares, wrap them one at a time in sticks, remove them and put them to dry on a tablecloth sprinkled with flour. Cook these short tubes, i.e. the 'cannaruozzoli' in plenty of lightly salted water to which you will have added a spoonful of oil to prevent them from sticking together, drain them al dente and arrange them in a concave serving dish, seasoning them with lamb sauce , pork sauce and sprinkling them with grated pecorino.